One menudo rojo recipe requires 13 pounds tripe, 3 onions, 3 heads and 3 cloves garlic. Organize 2 pounds beef feet, 16 peppercorns, 6 Hatch and 4 guajillo chiles. Prepare 5 teaspoons oregano, 1 can Las Palmas red sauce, 2 cups chicken stock, 2 cans hominy and 3 tablespoons cumin.
For tripe, using 8 pounds of honeycomb variety and 5 pounds beef tripe is ideal. Rinse each well and remove the fat before cutting the meat into 1-inch cubes. Soak the tripe in water for two hours, changing the water after the first hour. Toast the seedless, stemless chiles in a pan for approximately 30 minutes, then cover them with water and simmer over low for 30 minutes with a halved onion and the garlic cloves.
Remove the solid contents from the pan and place them in a blender along with the cumin and a cup of the water broth. Puree the contents, adding more broth if necessary, and push the sauce through a sieve to remove any remaining solids. In a large stock pot, add the tripe, feet, peppercorns, oregano and the remaining garlic and onion. Also add some kosher salt and 15 cups of water. Bring everything to a boil, then simmer for two hours.
Stir in the Mexican sauce, hominy, chicken stock and chile puree, and simmer an additional three hours. Adjust the seasoning to taste. Serve with accompaniments such as tortillas, fresh cilantro, pepper flakes and lime.